Spanish Chicken with Butter Beans and Chorizo

Make spanish chicken with butter beans and chorizo, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
320 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
30 g Chorizo (As sold. This is where the fat in the dish is.)
320 g Butter beans, tinned and drained (One large tin, drained. They break down slightly and thicken the sauce. Drained weight.)
400 g Chopped tomatoes, tinned
150 g Red pepper
100 g Onion
2 cloves, about 6 g Garlic
1 tsp, about 2 g Smoked paprika
200 ml Chicken stock (Made up from a cube or a pot.)
100 g Spinach
A splash to finish Red wine vinegar
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Fry the chopped chorizo in a dry pan over a medium heat until its fat runs, then brown the seasoned thighs in it for three minutes a side and lift them out.
2. Cook the sliced onion and pepper in the same pan for six minutes, add the garlic and paprika for a minute, then the tomatoes, beans and stock.
3. Return the chicken, cover and simmer for twenty-five minutes until the thighs pull apart with a fork.
4. Stir the spinach through until it wilts, add the vinegar, and check the salt.

Contains celery and sulphites.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/spanish-chicken-butter-beans

AI-generated images illustrating the recipe.

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